CA2643089C - Process for manufacturing a fermented milk - Google Patents

Process for manufacturing a fermented milk Download PDF

Info

Publication number
CA2643089C
CA2643089C CA2643089A CA2643089A CA2643089C CA 2643089 C CA2643089 C CA 2643089C CA 2643089 A CA2643089 A CA 2643089A CA 2643089 A CA2643089 A CA 2643089A CA 2643089 C CA2643089 C CA 2643089C
Authority
CA
Canada
Prior art keywords
rotor
fermented milk
stator
peripheral velocity
slot width
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
CA2643089A
Other languages
English (en)
French (fr)
Other versions
CA2643089A1 (en
Inventor
Ana Ospina Martinez
Jean-Pierre Caron
Thierry Di Tecco
Noemie Genovesi
Sebastien Biloe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gervais Danone SA
Original Assignee
Gervais Danone SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=37105655&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CA2643089(C) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gervais Danone SA filed Critical Gervais Danone SA
Publication of CA2643089A1 publication Critical patent/CA2643089A1/en
Application granted granted Critical
Publication of CA2643089C publication Critical patent/CA2643089C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/122—Apparatus for preparing or treating fermented milk products
    • A23C9/1223—Apparatus for preparing or treating fermented milk products for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/27—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices
    • B01F27/271—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator
    • B01F27/2711—Mixers with stator-rotor systems, e.g. with intermeshing teeth or cylinders or having orifices with means for moving the materials to be mixed radially between the surfaces of the rotor and the stator provided with intermeshing elements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0418—Geometrical information
    • B01F2215/0431—Numerical size values, e.g. diameter of a hole or conduit, area, volume, length, width, or ratios thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0436—Operational information
    • B01F2215/045—Numerical flow-rate values
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0436—Operational information
    • B01F2215/0481—Numerical speed values
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0486—Material property information
    • B01F2215/0495—Numerical values of viscosity of substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dairy Products (AREA)
CA2643089A 2006-02-22 2006-02-22 Process for manufacturing a fermented milk Expired - Lifetime CA2643089C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2006/002197 WO2007095969A1 (en) 2006-02-22 2006-02-22 Process for manufacturing a fermented milk

Publications (2)

Publication Number Publication Date
CA2643089A1 CA2643089A1 (en) 2007-08-30
CA2643089C true CA2643089C (en) 2013-09-24

Family

ID=37105655

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2643089A Expired - Lifetime CA2643089C (en) 2006-02-22 2006-02-22 Process for manufacturing a fermented milk

Country Status (7)

Country Link
US (1) US9259697B2 (pt)
EP (1) EP1986501B1 (pt)
BR (1) BRPI0621561A2 (pt)
CA (1) CA2643089C (pt)
ES (1) ES2642040T3 (pt)
PL (1) PL1986501T3 (pt)
WO (1) WO2007095969A1 (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010122376A1 (en) 2009-04-20 2010-10-28 Compagnie Gervais Danone Low-calorie dairy products.
DE102009030459A1 (de) * 2009-06-25 2010-12-30 Molkerei Alois Müller GmbH & Co. KG Verfahren und Vorrichtung zum Bearbeiten von fermentierten Milchprodukten
WO2012038773A1 (en) * 2010-09-20 2012-03-29 Compagnie Gervais Danone Dairy nutrition with cereals
EP2947995B2 (en) * 2013-01-25 2025-05-07 Compagnie Gervais Danone Process for preparing strained fermented dairy product
US20150189895A1 (en) * 2014-01-08 2015-07-09 Earl Christiansen Compositions Comprising High-Protein Yogurt Powders and Methods for Making Them
CA2964846C (en) * 2014-10-21 2020-10-27 Yoplait France Cavitated fermented dairy product
WO2016108064A1 (en) * 2014-12-31 2016-07-07 Compagnie Gervais Danone Foaming dairy compositions
RU2730030C2 (ru) 2015-12-24 2020-08-14 Компани Жерве Данон Применение лактазы для повышения качества приготовления сцеженного ферментированного молочного продукта
CN108722300A (zh) * 2018-08-09 2018-11-02 河南禾力能源股份有限公司 盒式拌酸机
AU2019361288B2 (en) 2018-10-19 2025-06-26 Compagnie Gervais Danone Strained acidic reduced carbohydrate dairy products
BR112023004624A2 (pt) 2020-09-25 2023-04-11 Nestle Sa Processo para preparar um produto à base de plantas fermentado contendo proteína
CN116685206A (zh) 2020-09-25 2023-09-01 雀巢产品有限公司 用于制备储存稳定的植物基发酵乳制品饮料类似物的方法以及其储存稳定的植物基发酵乳制品饮料类似物
MX2024007608A (es) 2021-12-22 2024-07-09 Nestle Sa Producto alimenticio fermentado de origen vegetal estable en estanteria envasado en un recipiente flexible y proceso para producir tal producto.
MX2024010559A (es) 2022-03-11 2024-09-06 Nestle Sa Proceso para preparar un analogo de producto lacteo fermentado con ingredientes no lacteos que comprenden betaglucanos.
WO2024047085A1 (en) 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions containing oil bodies
WO2024047084A1 (en) 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions prepared from integral oilseeds

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB342098A (en) 1930-01-03 1931-01-29 Aplin & Barrett & The Western Improvements in or relating to the treatment or preparation of cheese
US3285331A (en) * 1964-05-21 1966-11-15 Bratland Arthur Combined mixing and homogenising apparatus
DE3519854C1 (de) 1985-06-03 1987-02-05 Waldner Gmbh & Co Hermann Vorrichtung zum Mischen und/oder Homogenisieren eines fliessfaehigen Gutes,insbesondere einer Creme
DE9116859U1 (de) 1991-02-15 1994-04-07 Stephan & Soehne Vorrichtung zur Herstellung von Schmelzkäse
EP0540087B1 (en) * 1991-10-31 1995-05-17 Unilever N.V. Spoonable soured low-fat non dairy creams
WO1993010665A1 (en) 1991-12-03 1993-06-10 Niro A/S Process for producing a solid water-in-oil emulsion and an apparatus for carrying out the process
BE1008407A6 (nl) 1993-02-12 1996-05-07 Mach Collette S A Nv Mengtoestel voor het beluchten en mengen van verpompbare, half-vloeibare produkten.
CA2167020A1 (en) 1996-01-11 1997-07-12 Roland Karg Process for making an improved yogurt
GB9801410D0 (en) 1998-01-22 1998-03-18 Unilever Plc Frozen food product
JP3752072B2 (ja) * 1998-02-17 2006-03-08 株式会社ヤクルト本社 酸性乳飲料の製造方法
US6689402B1 (en) * 1999-03-31 2004-02-10 Kraft Foods, Inc. Methods for manufacture of fat-free cream cheese
US20020012719A1 (en) * 2000-04-04 2002-01-31 Nadland Karl Johan Method for manufacturing a cultured dairy product containing exogenously added protein
WO2003033097A2 (en) * 2001-10-17 2003-04-24 E.I. Du Pont De Nemours And Company Rotor-stator apparatus and process for the formation of particles
CN1257929C (zh) 2002-03-28 2006-05-31 大日本油墨化学工业株式会社 聚氨酯乳剂的生产方法

Also Published As

Publication number Publication date
PL1986501T3 (pl) 2018-01-31
EP1986501B1 (en) 2017-07-05
EP1986501A1 (en) 2008-11-05
BRPI0621561A2 (pt) 2011-12-13
ES2642040T3 (es) 2017-11-15
US20090252831A1 (en) 2009-10-08
WO2007095969A1 (en) 2007-08-30
US9259697B2 (en) 2016-02-16
CA2643089A1 (en) 2007-08-30

Similar Documents

Publication Publication Date Title
US9259697B2 (en) Process for manufacturing a fermented milk
Mokoonlall et al. Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure
RU2640257C2 (ru) Способ приготовления фильтрованного ферментированного молочного продукта
US20210267228A1 (en) Method for making vegan dairy products from hemp seed, cauliflower, and oats
RU2730030C2 (ru) Применение лактазы для повышения качества приготовления сцеженного ферментированного молочного продукта
WO2002090527A1 (en) Edible fungi
JPWO2011078107A1 (ja) 濃厚タイプヨーグルトの製造方法
CN106417668A (zh) 希腊酸奶及其制备方法
FR2462873A1 (fr) Procede de preparation d'un extrait concentre de cafe, the ou leurs succedanes
Seo Physicochemical changes during cream fermentation and quality characteristics of lactic butter produced using cultured creams with different fermentation levels
CN103918797A (zh) 一种健康新鲜干酪及其制备方法
CN114190434A (zh) 一种私厨拉丝酸奶及其制备方法
CN106998718A (zh) 空化的发酵乳制品
JP4791377B2 (ja) 発酵乳の製造方法及びこれにより製造した発酵乳
JP2006254742A (ja) チーズ類及び／又はチーズ様食品
WO1999018807A2 (en) Method of preparing a dairy spread
US20120219665A1 (en) Processes for Making Cheese Products Utilizing Denatured Acid Whey Proteins
WO2006057265A1 (ja) 発酵乳及びその製造法
EP1615503A1 (en) Dairy product comprising hyaluronic acid
CN104365864A (zh) 具有增强的味道特性的夸克奶酪基质组合物
MX2008010651A (en) Absorbent article with logically correlated image and textual graphics
RU2409961C2 (ru) Способ получения ферментированного молока
JP2008212075A (ja) チーズ及びその製造法
JP6650716B2 (ja) ソフトヨーグルトの製造方法
Da Silva et al. Influence of variable water-soluble soy extract and inulin contents on the rheological, technological and sensory properties of grape-flavored yogurt-like beverages made from caprine milk

Legal Events

Date Code Title Description
EEER Examination request
MPN Maintenance fee for patent paid

Free format text: FEE DESCRIPTION TEXT: MF (PATENT, 19TH ANNIV.) - STANDARD

Year of fee payment: 19

U00 Fee paid

Free format text: ST27 STATUS EVENT CODE: A-4-4-U10-U00-U101 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: MAINTENANCE REQUEST RECEIVED

Effective date: 20250210

U11 Full renewal or maintenance fee paid

Free format text: ST27 STATUS EVENT CODE: A-4-4-U10-U11-U102 (AS PROVIDED BY THE NATIONAL OFFICE); EVENT TEXT: MAINTENANCE FEE PAYMENT DETERMINED COMPLIANT

Effective date: 20250210